Mini Eggplant Mushroom Pizzas

Continuing the list of my current food obsession, next up is eggplant (or aubergine). There’s something in this vibrant purple beauty, and especially when roasted into a gooey deliciousness, that I just can’t get enough of. To twist my eggplant game a bit, I decided to turn them into pizza bites. This recipe was a success in our household and I can’t wait to share it with you guys. Please let me know how it goes, if you end up trying the recipe!

Eggplant is a good source of dietary fiber, vitamin B1 and copper. It also contains a healthy amount of manganese, vitamin B6, niacin, potassium, folate, vitamin K, and phytonutrients to support healthy brain function. Mushrooms are also super dense with nutrients but low with energy. They contain more copper, potassium, protein and selenium than either oyster or shiitake mushrooms. Champignons are also a good source of phosphorus, zinc, niacin and pantothenic acid.

This recipe is a lighter and healthier version of mini pizza bites, made with eggplant, mushrooms, tomatoes, red cabbage and topped with some fresh thyme. The preparation takes only ten minutes – dinner’s never been this easy to make!

Mini Eggplant Mushroom Pizzas

(makes approx. mini 10-12 pizzas)

1 large eggplant
2 mushrooms, sliced
1/2 cup tomato paste
8-10 cherry tomatoes
1/2 – 1 cup grated red cabbage
dried oregano and basil
fresh thyme
salt and pepper to taste

Start by preheating oven to 200 degrees. Line a baking tray with parchment paper.

Slice the eggplant into about 2 cm thick slices. Place onto a baking tray. Spread the tomato paste evenly on every slice. Sprinkle some dried oregano and basil over. Season with salt and pepper.

Add the sliced mushrooms, cherry tomatoes and red cabbage. Top with fresh thyme. Bake in the oven for about 20 minutes. Take out off the oven. Let cool a bit and serve. Enjoy!

Thank you for reading,

Have a beautiful week!

xx Ella

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